Pour 1/3 cup of milk directly into a measuring cup. Add water to the 2/3 cup mark. Add to the eggs and flour mixture

Whisk together until combined

Cover with clear wrap and set aside for 30 minutes to rest at room temperature (Food safety note: If your kitchen is hot with no air conditioning, let batter rest in your refrigerator and bring back to room temperature before using)

Stir before using

Heat a small 7-8-inch non-stick skillet over medium high heat. Spray with non-stick pan spray. Using about 3 tablespoons of batter quickly and all at once (I use a 2oz ladle and fill it to just below the top) - pour the batter into the pan while simultaneously swirling the pan to spread the batter evenly to completely cover the bottom. You have to work fast because the batter is thin and will begin to cook as soon as it hits the pan.

After a few crepes you will develop your own technique. Cook until the bottom begins to get lightly browned then flip over and cook the other side (I use a small spatula and grab the edge with my fingers to flip).

Remove from skillet and cool on a piece of wax or parchment paper. Repeat until all of the batter is used up. If some edges get a little crispy, don't worry because generally they will soften up again when they get used in your recipe.

Make Crepes AheadCrepes can be stacked up in single layers and frozen for later use. To prevent them from sticking together you can separate each crepe with a piece of parchment or wax paper. Cover them tightly with clear wrap and refrigerate or freeze for later use. Savory crepes work well in recipes like Italian crepe-style manicotti.

Cooking for CompanyIf you are cooking for company, some of your guests may have never made a crepe, let alone seen them used in Italian crepe-style manicotti or other recipes.If you have room in your kitchen or your kitchen is an open kitchen and you feel up to it, your guests may enjoy watching the process! Buon Appetito!

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Dietary Guidelines for Americans, 2015

The Dietary Guidelines for Americans (click image) is published every 5 years since 1980 by the US Department of Health and Human Services (HHS) and the Department of Agriculture (USDA). Dietary Guidelines 2015 provides authoritative advice for people (age 2 and older) about how good dietary habits promote health and reduce the risk for major chronic diseases. The guidelines serve as the basis for Federal food and nutrition education programs.

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Lucky Lucy rescued from Bridgeton, NJ

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Help Feral and Stray Cats

turns out this once terrified wall climber wasn't feral at all. He just ended up living outside for years patiently waiting for his 9th life safe indoors with comfort, food and love!

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Eat more Plant Foods!

Plant Sterols look similar to Cholesterol and block Cholesterol from being absorbed

As of January 2012, The American Dietetic Association (ADA), the world's largest organization of food and nutrition professionals was officially renamed the Academy of Nutrition and Dietetics (A.N.D.). A.N.D. is committed to improving the nation’s health and advancing the profession of dietetics through research, education and advocacy.

Eat Right, Exercise and Maintain a Healthy Weight

In the past 20 years, there has been a dramatic increase in obesity throughout the United States.
These slides were part of a power point presentation* illustrating the speed of Obesity rising across the U.S.
Break away from these trending Obesity statistics, which can lead to premature mortality and complications from coronary heart disease, hypertension, colon cancer and diabetes. Consult with your Doctor and a Registered Dietitian!